"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Apple Bread Pudding Recipe

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This recipe for Apple Bread Pudding, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rick & Rachel Grimm
Added: Monday, November 13, 2006


1 loaf challah or mild white bread (14 oz)
cup unsalted butter, melted
4 egg yolks
1 egg
1 cups sugar
2 cups whole milk
12 oz evaporated milk
tsp. vanilla
1 cups pippin apples, peeled and chopped
cup golden raisins ( or to taste)
ground cinnamon

Cut bread into 1 chunks and let sit out overnight to dry or toast in a 300 oven until dry.

Beat half of the butter, egg yolks, egg, and sugar in a mixing bowl until creamy. Add the whole and evaporated milks and vanilla and beat to mix well.

Combine the apples, raisins, and dry bread in a large bowl. Drizzle remaining butter over the bread mixture. Toss to mix. Add the egg mixture and toss to coat. Let rest 30 minutes or until the bread is soft and spongy.

Preheat the oven to 350. Butter a 3-quart casserole. Pour in the bread mixture and sprinkle the top liberally with cinnamon. Set the casserole in a larger pan. Add enough hot water to come halfway up casserole sides.

Bake for about 1 hour, until a knife inserted in the middle comes out clean. Let rest about 10 minutes before serving. Serve warm. Any leftovers should be refrigerated and can be reheated in a microwave.




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